September 24, 2015

I almost needed a jacket this morning, and I'm just not mentally prepared for that. Even though I always hate to feel cold, I found myself resisting turning back to get my coat, thinking that if I just ignored the chill, it would go away.

It didn't.

Fall officially started yesterday, so I guess I'll permit myself to post autumn-appropriate recipes now. While this dinner isn't necessarily fall-specific, it's definitely comfort food at its finest! I suppose it was those Philadelphians who first combined thin slices of grilled meat, peppers, and onions with cheese on a roll, and I'm thankful for them because it truly is a delicious combination. For this batch, I opted to use chicken instead of steak and a blend of mozzarella and provolone instead of the more authentic (and arguably less appetizing) orange cheese sauce.

Before the bake.

Although you don't have to do it, I like to wrap my composed rolls in foil and bake them for a few minutes in a hot oven, just so everything can get warm and ooze together. I also like to add a generous squirt of balsamic reduction to my roll before I close it up, but that's just me. My sweetie likes a hefty dose of sriracha on his, but that's just him. What do you like?

Directions:
Preheat your oven to 350 degrees F.
Heat a skillet over medium heat and add oil. Add peppers and onions, plus some salt and pepper, stirring to coat and cooking until soft but not caramelized, about 6-8 minutes.
Transfer the veggies to a bowl.
Add more oil to the pan and add in the sliced chicken and some more salt and pepper. Stir around until mixed, then after a few minutes, turn up the heat to get some nice browned bits on the pieces. Once cooked, transfer the chicken to the bowl with the peppers and onions and toss.
To assemble, lay out 4 squares of aluminum foil and place a sliced roll on each. Stuff each roll with chicken and veggies, then top generously with cheese.
Roll each sandwich up tightly, then, place on a baking sheet and bake for 10-15 minutes. Remove and eat!